This is a perfect summer dinner; light but full of flavor. I was looking for something to do with my beautiful fresh asparagus and some chicken thighs and remembered this recipe from TV Chef Michael Symon’s cookbook “5 in 5” (5 fresh ingredients and 5 minutes). I am using his lovely photo as I had no idea how delicious this would be and didn’t bother to take one before we devoured it! The garlic and lemon make a tasty sauce, and the red pepper gives it an unexpected kick (use a big pinch.) And to learn what a healthy choice asparagus is click here! Well-Being Secrets-Benefits of Asparagus
The other recipe from this book that I have posted is Pork Cutlet with Peaches and Almonds – check it out as it’s peach season again and that is a wonderful dish as well.
1/4 cup olive oil
4 (4 oz.) boneless, skin-on chicken thighs, pounded to a 1/4 inch thickness
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
1 bunch asparagus, cut crosswise into 1-inch pieces
Pinch of crushed red pepper flakes
1/4 cup chopped fresh flat-leaf parsley leaves
Grated zest and juice of 2 lemons
2 Tbs. extra-virgin olive oil
Put a large Dutch oven over medium-high heat. Add the olive oil. Season both sides of the chicken with salt and pepper. Put the chicken skin side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic and cook 30 seconds.
Add 1 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the asparagus, red pepper flakes, and a pinch of salt. Cover and cook until the asparagus is crisp-tender, about 2 minutes.
Remove from the heat and stir in the parsley, lemon zest and juice, and extra-virgin olive oil. Serves 4.
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